Podcasts about South Dakota State University

Higher ed professionals have more conference options than ever before—but with limited budgets, packed calendars, and countless acronyms to navigate, how do you know which events are actually worth your time? On this episode of Confessions of a Higher Ed Social Media Manager, host Jenny Li Fowler welcomes back Dr. Josie Ahlquist, higher education consultant, researcher, and longtime conference enthusiast, for a practical conversation about making the most of professional conferences. Together, they unpack the differences between major higher ed gatherings like AMA, NASPA, CASE, NACAC, and emerging niche events, while sharing strategies for maximizing learning, networking, and career growth. From choosing the right conference for your goals to defining your own "Return on Conference Attendance" (ROCCA), this episode offers actionable advice for both first-time attendees and seasoned conference veterans. Guest Name: Dr. Josie Ahlquist, CEO and principal of Dr. Josie Ahlquist Inc. Guest Social: LinkedIn Guest Bio: Dr. Josie Ahlquist guides educational leaders, organizations, and students to practice purposeful digital leadership through speaking, coaching, and consulting. Her practical, evidence-based frameworks empower clients to build and implement a digital engagement strategy that fits their life, audience, and purpose. Josie's work is grounded in the grant-funded and award-winning research that has allowed her to train thousands around the globe as a speaker; provide consulting services to institutions and companies; and coach professionals in branding, voice, and positioning. Josie 's work has appeared in The Handbook of Student Affairs Administration, The Journal of Leadership Studies, NASPA Leadership Exchange, Technology and Higher Education, and Contested Issues in Troubled Times: Student Affairs Dialogues on Equity, Civility, and Safety (Stylus Publishing, 2019). She also served as co-editor and author of the New Directions in Student Services volume Engaging the Digital Generation and the New Directions in Student Leadership volume Going Digital in Student Leadership. In 2023, Dr. Ahlquist was selected as a NASPA Pillar of the Profession, one of the highest honors for the field of student affairs. Josie is a three-time LinkedIn Top Voice in Education has been recognized by Ed Tech Magazine as one of the “Top 50 Must-Read Higher Education Technology Blogs” for five years. Her podcast, Josie and The Podcast, has been featured by The Chronicle of Higher Education and Inside Higher Ed. Her new book, Digital Leadership in Higher Education: Purposeful Social Media in a Connected World was listed as an Amazon #1 new release for college and university student life. Josie received her EdD in higher education leadership from California Lutheran University, an MEd in counseling from Northern Arizona University, and a BA in sociology and human development and family studies from South Dakota State University. Prior to her independent path, Josie spent nearly 15 years on college campuses in areas of student leadership, student activities, residence life, and student affairs communications and marketing. She previous served as a research associate and instructor at Florida State University Leadership Learning Research Center, where her curriculum builds digital literacy and leadership skills for undergraduates to doctoral students. For more information about Josie Ahlquist's research, speaking, coaching, and consulting, visit  www.josieahlquist.com . - - - -Connect With Our Host:Jenny Li Fowlerhttps://www.linkedin.com/in/jennylifowler/https://twitter.com/TheJennyLiAbout The Enrollify Podcast Network:Confessions of a Higher Ed Social Media Manager is a part of the Enrollify Podcast Network. If you like this podcast, chances are you'll like other Enrollify shows too! Enrollify is made possible by Element451 — The AI Workforce Platform for Higher Ed. Learn more at element451.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

U.S. Senator Chuck Grassley of Iowa joins guest host Michelle Rook to talk about the New World screwworm situation plus provide an update to the Senate's work on the new Farm Bill. More New World screwworm coverage on AgriTalk with a conversation with Dr. Russ Daly, extension veterinarian at South Dakota State University. Jeff Jackson is an alfalfa and forage specialist with CROPLAN by Winfield and he shares information on drought issues.See omnystudio.com/listener for privacy information.

Today we're celebrating Faith Spotted Eagle, an Ihanktonwan Oyate elder who has just received an honorary doctorate from South Dakota State University. We first met Faith in 2009 when we were working on our NPR Hidden World of Girls series — stories about rituals and rites of passage, of women who crossed a line, broke a trail, forged a path. That certainly describes Faith. When we opened up a phone line for the series and asked people to tell us their stories, Faith's daughter Brook Spotted Eagle called in and left this message. Hi. My name is Brook Spotted Eagle. I belong to a women's society on my reservation in South Dakota. The Brave Heart Women's Society. My mother is one of the founding grandmother's who has brought it back to life. Over the last 100 years we've lost a lot of our ceremonies. I'll have to check with the elders, but when I saw the Hidden World of Girls I thought it would be amazing to share with other Native women the Isnati coming of age ceremony for our girls.

On Saturday evening in Wausau, Anastasia Poull was introduced as the 79th Alice in Dairyland. Poull holds 3 degrees from South Dakota State University along with 2 minors. She tells Bob Bosold a little bit more about herself, and what she imagines she might focus on as the states next agriculture ambassador. DATCP also announced that Milwaukee County will host the 80th annual Alice in Dairyland Finals, May 13-15, 2027.Windy, wet conditions will greet you on a Monday. Stu Muck says temps will stay above average, but so will the chance of light rain. Not so fast! Although Anastasia Poull may have been introduced as the next Alice in Dairyland, Sarah Hagenow still has some work to do. Hagenow explains how grateful she is for the chance to hold the position through June Dairy Month, and has a little advice for any person considering applying for the job next. For many rural citizens, going to the mailbox everyday is part of their routine. Unfortunately, the poor financial performance by the U.S. Postal Service could put that letter service at risk. Ian Lee is an associate professor in Canada that's using their federal mail service as an example of what could come. Lee says the Canada Post is bleeding money, with fee answers on how to keep the service viable beyond next March.In this episode, Portage, Waushara, and Wood County Board Director Stephanie Hughes highlights how Dairy Farmers of Wisconsin is shaping the next generation through youth and school initiatives. We dive into key partnerships with the FFA and WIAA, including DFW’s role in sponsoring high-level agricultural competitions and being the official beverage of Wisconsin high school sports. Plus, discover the massive impact of the "Adopt a Cow" program, which connects over 55,000 students across rural and urban classrooms with life on the farm. Learn more at wisconsindairy.org. Paid for by DFW. See omnystudio.com/listener for privacy information.

Regenerative agriculture is finding favor in the dairy industry. Stephanie Hoff gets some practical knowledge from Mara Cloutier, program manager, and Jack Herricks, Cashton dairy farmer, of the Dairy Soil & Water Regeneration project. It's an eight-year, multi-state project that began in 2021, focusing on dairy-heavy states including California, Idaho, Texas, Wisconsin, Vermont, and New York. Major global players like Nestle and Starbucks are involved, signaling an industry-wide urgency to create more resilient supply chains. Dairy Management Inc. provides support through the dairy checkoff program to find better tools for farmers.Beautiful day on the way for Wisconsin. Winds settle down and temperatures keep climbing. Stu Muck says there's a chance of rain creeping in overnight.Meet Anastasia Poull from Port Washington! Poull doesn't come from a farming background, but she definitely has found her passion in production agriculture. During her first four years at South Dakota State University, Poull earned three bachelor's degrees in animal science, agricultural leadership, and agricultural science, with two minors in agricultural business and communication studies. Her extracurricular involvement, including the 2020 Wool Judging Team and ambassadorship for the College of Agriculture, helped develop important connections for her Master of Arts in communication and media studies. Through her studies and work opportunities, Poull found a strong disconnect between producers and consumers and hopes to help bridge this gap through agricultural communications.E-15's year round use was approved by the House yesterday! Now it's up to the Senate. Illinois Congresswoman Nikki Budzinski, explains why this is a game changer for consumers and corn growers.The cheese export market keeps rocking! Katie Burgess, dairy analyst with EverAg joins Pam Jahnke to discuss international access that dairy counts on. How are prices trending with global uncertainty? Burgess shares some topics to keep an eye on.See omnystudio.com/listener for privacy information.

Most conversations about sustainable agriculture focus on practices—what to plant, how to till, or cover crop secrets. But what if the future of healthy soils and resilient farms hinges on something deeper? Dr. Natalie Sturm, Dakota Lakes Research Farm's new farm manager, reveals how long-term crop rotations—and specifically the power of crop residue—are shaping the next generation of regenerative farming. Discover how Dakota Lakes is pioneering research that shows soils with consistent root biomass and high-residue crops outperform even the most diverse rotations at building organic matter and restoring soil function. Natalie shares behind-the-scenes insights from 30+ years of no-till management and her own scientific journey from suburban Chicago to the heart of South Dakota. She explains how farm-scale systems, like five-year perennial sequences and livestock integration, can drastically reduce soil erosion, combat salinity, and increase farm profitability without relying on the latest chemical fixes. You'll learn about innovative strategies such as virtual fencing for livestock, energy independence through on-farm biodiesel, and the critical importance of research that cuts through the marketing noise of the “ag industrial complex.” Natalie delves into how long-term, systems-based research can serve as a blueprint for farms across the country—whether you're in the Midwest trying to restore saline soils or a California grower exploring perennial grasses. Timestamps: 0:01:18 - The legacy of Dwayne Beck and the importance of long-term research 0:04:32 - Cropping systems diversity and crop management practices 0:06:25 - The role of crop rotation and residue in soil health 0:13:13 - Agroecology principles and ecological benefits in farming 0:16:21 - Livestock integration, virtual fencing, and animal management innovations 0:19:26 - Summer field days and farmer engagement 0:22:45 - Equipment innovations for no-till and residue management 0:39:01 - Residue management and its impact on soil health 0:47:36 - Education events and farm tours for farmers and researchers 0:49:46 - Innovations in energy independence and renewable energy on the farm 0:52:20 - Replicating Dakota Lakes' model in other regions 0:54:18 - Building networks for collaborative research and adaptation 0:55:37 - Dr. Sturm's visionary outlook for the next 20-40 years About our Guest (credit: https://www.sdstate.edu/news/2026/03/sturm-returns-dakota-lakes-research-farm-next-farm-manager) Dr. Natalie Sturm conducts agronomic field research at the Dakota Lakes Research Farm. Sturm conducted research at the Dakota Lakes Research Fam as part of her master's degree. She is now replacing her former mentor, Dwayne Beck, who retired after more than 35 years of service. Sturm completed her bachelor's degree in sustainable food and bioenergy systems at Montana State University, her master's in plant science at South Dakota State University and her doctorate in soil science at Washington State University. In her first few months on the job, she plans on learning as much as possible about the farm's daily operations and meeting the local farmers, scientists and stakeholders that support the Dakota Lakes mission. The Dakota Lakes Research Farm is a unique partnership between the SDSU College of Agriculture, Food and Environmental Sciences and the Dakota Lakes Corporation, a nonprofit, farmer-led organization that owns the farmland and provides input on how research performed on the farm can best impact farmers. The research is conducted by SDSU faculty and staff through South Dakota Agricultural Experiment Station funding. Both entities are committed to conducting research that allows South Dakotans to make more informed decisions on their operations. Annually held on the last Thursday in June, this year's Dakota Lakes Research Farm Field Day is on June 25, beginning at 3 p.m. More info: https://dakotalakes.com/

Salinity doesn't show up overnight—and it doesn't go away with a quick fix. In this two-part series, Shane Jordan helps us connect the dots between what's happening this year and what it will take to respond effectively. Episode 1 explores why conditions are aligning for salinity to expand—wet years, rising water tables, and bare soil setting the stage. Episode 2 moves into practical strategies—how to rebuild function in the soil and begin turning the tide. Together, they tell a single story:Salinity is not a spot problem. It's a system problem.   The Big Takeaway What looks like a white patch in a field is often just the symptom. The cause lies in how water moves across the entire landscape—and how management either accelerates or slows that movement.   Go Deeper If you'd like to explore Shane's thinking in more detail, these two articles expand on the ideas in this series:

In this episode of The Dairy Podcast Show, Dr. David Casper, dairy nutritionist at Casper's Calf Ranch in Illinois, shares research on calf air quality and ammonia control in hutches. He explains how bedding management and sodium bisulfate reduced ammonia by 85% and improved average daily gain. Dr.  Casper also discusses practical insights on colostrum transfer and calf performance. Listen now on all major platforms!“Calf hutches are the gold standard for environmental quality, but bedding can become an issue. When we started using soy hulls, I started noticing ammonia in the hutches. That's when we started getting concerned.”Meet the guest: Dr. David Casper earned his M.S. and Ph.D. in Dairy and Animal Science from South Dakota State University. With experience at USDA ARS and in dairy nutrition leadership roles, he now leads contract calf research at Casper's Calf Ranch in Illinois, focusing on nutrition, air quality, and performance. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:28) Introduction(05:33) Hutch systems overview(08:34) Ammonia measurement methods(11:21) Ammonia reduction results(13:28) Growth performance impact(16:33) Recommended resourcesThe Dairy Podcast Show is trusted and supported by innovative companies like:* Jones-Hamilton Co.* Agri-Comfort* Adisseo* Priority IAC* Evonik* Afimilk* CowManager- dsm-firmenich- Protekta- Berg + Schmidt- DietForge- Natural Biologics- AHV- BoviSync- Agrarian Solutions

Bridget Weese, 22, is the daughter of Brian and Jenni Weese, of Buffalo, MN. Their family raises registered and commercial Black and Red Angus. Bridget graduated from South Dakota State University with a Bachelor's degree in Animal Science and Ag Marketing. She has returned home to her family's operation and is a certified metabolic health coach. She can't wait for all of the fun we will have this summer in Woodward, OK! Empowerment Is Here.

Brent Thiel was early in his career with the American International Charolais Association when he got a nudge that changed the trajectory for him and his family. He bought a ranch and started a partnership that would span nearly four decades. During that time they grew the Lindskov-Thiel Ranch to become a household name in western South Dakota, with Angus and Charolais genetics that traveled around the globe. In recent years, they've amicably split the ranch, providing a model of how to make what started as a handshake agreement work out in the long run. Brent discusses his philosophies on creating functional cattle, building customer relationships and keeping the long game in mind.   HOSTS: Miranda Reiman and Mark McCully   GUEST: Brent Thiel was raised on a sheep and horse ranch near Aberdeen, S.D. He earned an ag journalism degree from South Dakota State University and briefly worked for the Tri-State Livestock News before taking a job as a fieldman for the American International Charolais Association. That job introduced Brent to his wife, Nancy, and they married and moved to South Dakota and started Lindskov-Thiel Ranch in partnership with Les and Marcia Lindskov. That business arrangement would span nearly four decades, growing them into a household name in both the Charolais and later Angus circles, before splitting up the partnership to allow for future growth in different directions. Today, the Thiels raise Angus cattle under the Thiel Ranch banner and take time to visit their two grown children and their families “down South.”   SPONSORS:  Angus Media: A solid herd starts with the cows. Commercial cattlemen need to know that your foundation is built on maternal traits. Tell them in the Female Foundations special section published with the September Angus Beef Bulletin. Get an advertisement, feature and social post all in the same package. Contact your regional manager or our advertising team to learn more. Find them at www.angus.org/angus-media/about/contact-us.  Angus Media: You are the most powerful marketing tool you have. Share your story directly to potential customers with a creative video by Angus Media. Our videographers are also cattle people, so they know how showcase your Angus cattle and can help bring your story to life. Let them put you at ease as you show them around your ranch and explain what sets you apart. Visit AngusMedia.org to get started today.   Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Dr. Ethan Snow, Associate Professor in Biology and Microbiology at South Dakota State University, explains anatomy research and how this research influences the practice of medicine.

Salinity hasn't gone away—and in some parts of South Dakota, it may be setting up for a comeback. In this short, focused episode, Buz Kloot sits down with conservationist Shane Jordan to unpack why conditions are aligning for salinity to re-emerge as a serious issue this year. What looks like a dry start may actually be the trigger for something deeper—literally. This episode sets the stage for understanding the problem before diving into solutions in Part 2.   What You'll Learn Why last year's wet conditions are still affecting fields today How a rising water table + dry conditions can amplify salinity The role of capillary rise in bringing salts to the soil surface Why bare soil and lack of living roots make the problem worse How management decisions (tillage, crop loss, inputs) contribute to risk Why salinity is ultimately a water cycle problem, not just a soil issue “When we get a really wet year followed by a dry one… we actually see a lot of these salts get enhanced.”    Key Insight Salinity is not just a patch problem—it's a systems problem. What shows up as a white patch in a field is often just the symptom. The cause lies in how water moves (or doesn't move) across the entire landscape.   Why This Year Is Different Extremely wet conditions in parts of the region last year (30+ inches in some areas) Saturated soils leading to elevated water tables Limited plant growth or destroyed crops in affected areas Fields left bare and vulnerable to evaporation Early signs of a potentially dry season Together, these create the perfect conditions for salts to move upward and accumulate at the surface.   What to Watch For This Spring Areas with standing water last year Field edges near wetlands, ditches, and drainages Spots where crops were stressed, drowned out, or chemically terminated Expanding patches of white or crusted soil   Learn More We've compiled practical resources, videos, and producer insights here:

As a Beck's Player with Heart, Kienna Lassen shows her dedication and passion both on and off the track. Kienna currently participates in track and cross country, saying she enjoys building friendships with fellow runners and making fun memories. She says it's easy to form a meaningful bond with someone who understands the same pain in sports. Though sometimes it's difficult, Kienna likes pushing herself to reach new goals and improve as an athlete. In school, Kienna is also involved in orchestra, Spanish Club, and National Honor Society. Kienna is very involved in her community, primarily through her church. She attends youth group each week and goes on ten-day mission trips in the summer. Kienna volunteers to teach preschoolers and kindergarteners on Sundays, plays viola for the praise team when needed, and helps serve food during Wednesday nigh meals. Outside of church, she helps around the community with the National Honor Society, helping at school fundraisers or youth tournaments. To Kienna, agriculture means putting in hard work to feed the world. She grew up on a family farm and understands that each aspect of agriculture is crucial for the output. Kienna has learned values such as work ethic, responsibility, and selflessness. She says that the more she learns about agriculture, the more she is inspired by it. Kienna plans to attend South Dakota State University to study to be a pharmacist.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Sonia Rodríguez, Ruminant Technical Innovation Manager at Vetagro, explains how rumen protected organic acids and botanicals support intestinal health in lactating cows. She discusses micro encapsulation technology, heat stress mitigation, inflammation control, and performance outcomes. Learn how improving gut integrity can enhance milk production and farm profitability. Listen now on all major platforms!“Rumen protected combinations of organic acids and pure botanicals can synergistically reduce undesired bacterial load while supporting intestinal barrier integrity under normal and stressful conditions.”Meet the guest: Dr. Sonia Rodríguez received her DVM from the University of Santiago de Compostela in Spain, her Master's in Dairy Science from South Dakota State University, and her PhD in Animal Science from Iowa State University under Dr. Lance Baumgard. Her research focuses on immune activation, heat stress, metabolism, and gastrointestinal health in ruminants. She currently serves as Ruminant Technical Innovation Manager at Vetagro.Liked this one? Don't stop now — Here's what we think you'll love!What will you learn: (00:00) Highlight(01:48) Introduction(03:27) Rumen protected organics(04:42) Micro encapsulation process(06:11) Heat stress effects(06:55) Research results(08:03) Economic benefits(08:57) Final QuestionsThe Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:* Vetagro* Barentz* Fortiva* Adisseo* Kemin- Virtus Nutrition- DietForge

As a Beck's Player with Heart, Matthew DeBates shows his dedication and passion both on and off the court and course. Matthew was chosen as co-captain of his basketball team and is captain of his golf team. He is also involved in FFA as part of the meat evaluation team and is president of his Nation Honor Society chapter, and serves as the community service project leader. Matthew's favorite part of being involved in high school activities is the feeling of community. No matter what part someone plays on the team, it is possible to contribute to team success. He says the opportunity to play a small role while part of a larger whole helps create a sense of belonging and helps build relationships with classmates and coaches. Matthew is very active in his community through 4-H and his local church. He has held several officer positions in his Juniors 4-H club and in a county 4-H Leaders Council. Matthew currently serves as vice president of his club and is the president of the county 4-H program. Agriculture played a vital role in helping Matthew develop in to who he is today. Through his work on the family farm, he has learned the value of a strong work ethic, learned skills such as punctuality and time management, and has found that there is always a job to be done. Matthew's involvement in FFA and 4-H has taught him a lot about the agriculture industry and has helped him find passion for his future career. Matthew plans to attend South Dakota State University to major in pharmacy and minor in data science. He plans to specialize in drug research and safety with the FDA to evaluate the safety and effectiveness of medication for both humans and livestock.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

About the Guest Dr. Dustin Oedekoven is the chief veterinarian for the National Pork Board, based in Des Moines, Iowa. In this role, Dr. Oedekoven leads a team of veterinarians and swine production experts in Pork Checkoff-funded work for pork producers, including foreign animal disease (FAD) preparedness, protecting the U.S. herd from African swine fever and developing a national swine health strategy. Dr. Oedekoven has over 20 years of experience in the agriculture sector. Prior to joining the National Pork Board in 2022, he served as state veterinarian and executive secretary for the South Dakota Animal Industry Board, where he provided strategic leadership and direction for the state's animal health agency – a seven-member, governor-appointed board of livestock producers with responsibility for all animal health programs and disease control efforts in the state. Dr. Oedekoven received his Doctor of Veterinary Medicine degree from Iowa State University and bachelor’s degree in Agricultural Science from South Dakota State University. He resides in Pierre, South Dakota, with his wife and kids. What can you expect to learn from this episode of Popular Pig? Why the National Swine Health Strategy was created and how pig health directly impacts producer profitability. The two big goals guiding the strategy: reduce the impact of domestic diseases and keep foreign and emerging diseases out. Why PRRS elimination is now being set as a long term industry destination. Why PED elimination may be more achievable in the near term and how recent progress gives the industry momentum.

The beef industry is a beautiful blend of long-standing traditions and forward-thinking innovation. How much technology to embrace, when to use it and for what purpose — those are questions that often challenge producers, no matter the size of their operation. Trey Patterson, Padlock Ranch, and Janette Barnard, Merck Animal Health, share how they think about the future of the business. Covering everything from artificial intelligence for decision-making and virtual fencing to genetic progress and new marketing ideas, the duo talks about how to focus on practical application of data and the need for more advancements vs. greater adoption of current tools.  HOSTS: Miranda Reiman and Mark McCully   GUESTS:  Janette Barnard is bullish on the future of animal protein, and passionate about the intersection of animal agriculture and innovation. Janette currently leads the Vence business within Merck Animal Health and is the creator of Prime Future, a weekly newsletter for innovators in livestock, meat and dairy that draws on her background across agribusiness (Elanco, Cargill, McDonald's Global Supply Chain) and the startup ecosystem (The Poultry Exchange, DecisionNext, Merck Animal Health Ventures). Trey Patterson, president and CEO of Padlock Ranch Company, received a bachelor's and master's in animal science from Colorado State University and a doctorate in ruminant nutrition from the University of Nebraska. He served as an Extension beef specialist for South Dakota State University for five years, where he led statewide extension and research programs in beef cattle nutrition and management. Since 2005, Trey has been with Padlock Ranch Company, a multigenerational and diversified family-owned agribusiness with operations in northern Wyoming and southern Montana. Trey now holds the position of president and CEO. In 2008, he was listed in the Top 10 Industry Leaders Under 40 by Cattle Business Weekly. Trey and his wife Amy have five children and reside near Ranchester, Wyo.   SPONSOR:  Angus Media:  Are you ready to level up your herd's genetics? With the Angus Bull Book: Spring 2026 Angus Sire Directory, you can find your next great sire. The spring issue went live in March, but you're able to view the book online all breeding season. Live EPDs will help you pair the right bull with your breeding objectives. Search the Angus Bull Book here: https://shorturl.at/p06OD Angus Media: A solid herd starts with the cows. Commercial cattlemen need to know that your foundation is built on maternal traits. Tell them in the Female Foundations special section published with the September Angus Beef Bulletin. Get an advertisement, feature and social post all in the same package. Contact your regional manager or our advertising team to learn more. Find them at www.angus.org/angus-media/about/contact-us. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Lillian Linscheid was selected as a Beck's Player with Heart in recognition of her dedication to her school, athletics, and community. She competes in golf and trap shooting while also participating in band, National Honor Society, forensics, FFA, and Leo Club. Lillian values the opportunity to compete alongside her friends, challenge herself, and take part in experiences that help her grow both personally and academically. Her commitment extends far beyond the classroom. Lillian is an active member of 4-H, serves as a blood drive coordinator, and participates in Iowa County Youth in Emergency Services. She is also deeply involved in her church youth group. As a fifth-generation farmer, Lillian was raised with a deep passion for agriculture. She views agriculture as more than an industry, but as a close-knit community working together toward the shared goal of feeding the world. Lillian plans to attend South Dakota State University to pursue a bachelor's degree in agronomy and animal science, along with a minor in precision agriculture. After graduation, she intends to return home to work alongside her dad and uncle on the family farm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SDSU students travel to Ghana to explore medical practices in another country. Dr. Greg Heiberger is the Interim Dean of the Honors College at South Dakota State University. Ashley McConnell is Coordinator of Student Success at South Dakota State University. And Joanie Holm is President and Co-Founder of the Healing Words Foundation which supports all Prairie Doc Programming.

In this episode of The Crop Science Podcast Show, Dr. Christopher Graham from South Dakota State University shares how soil health influences nitrogen management in crop systems. The conversation explores soil health definitions, practical indicators, and how biological processes affect fertilizer responsiveness. Dr. Graham explains why some soils respond differently to nitrogen and how producers can use soil data to guide decisions. Listen now on all major platforms."Soil health is the ability to maintain long term productivity, but also to reduce external inputs, especially nitrogen fertilizer."Meet the guest: Dr. Christopher Graham is a Professor and Extension Specialist Agronomist at South Dakota State University and Manager of the SDSU West River Research Farm. His work focuses on soil health, nitrogen cycling, and the role of soil biological processes in crop production systems. Dr. Graham's research emphasizes practical tools for improving nitrogen efficiency in semi arid environments. Liked this one? Don't stop now — Here's what we think you'll love!What you will learn:(00:00) Highlight(00:56) Introduction(03:41) Projects in soil health(07:26) Soil indicators(12:00) Nitrogen rates(16:26) Nutrients insights(23:46) Microorganism response(34:25) Final three questionsThe Crop Science Podcast Show is trusted and supported by innovative companies like:- KWS

In this episode of The Dairy Podcast Show, Jim Salfer, Regional Extension Educator at the University of Minnesota, explores the world of robotic milking systems. From barn design that supports cow flow to strategies for maximizing milk per robot and improving labor efficiency, Jim discusses the economic and practical considerations of implementing this technology. Whether you're managing robots or considering the transition, this episode is packed with actionable insights. Don't miss it—listen now on all major platforms!"Robots started as a lifestyle choice, but now we're maximizing efficiency and milk per robot."Meet the guest: Jim Salfer, Regional Extension Educator at the University of Minnesota, has served the dairy industry for 30 years. With a BS in Animal Science from South Dakota State University and a Master's in Animal Science from the University of Minnesota, Jim has pioneered research and outreach in dairy management and technology.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:51) Introduction(06:35) Dairy extension changes over time(08:15) Evolution of robotic milking(16:45) Guided vs. free-flow barns(20:13) Milk per cow vs. robot(30:33) Addressing common challenges(36:05) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like:* Afimilk* Jones-Hamilton Co.* Evonik* Adisseo* Priority IAC* Lallemand- DietForge- Berg + Schmidt- Natural Biologics- AHV- BoviSync- dsm-firmenich- SmaXtec- Protekta

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

In this episode Ed interviews Dr. Adam Varenhorst of South Dakota State University. They discuss Adam's work with an emerging insect problem in soybeans, Sunflowers and other plants the dectes stem borer.   Additional Resources https://academic.oup.com/jee/article/118/5/2338/8177282 Time Stamps (00:00) Introduction to I See Dead Plants Podcast (01:24) Understanding the Dectes Stem Borer (03:29) Historical Context and Pest Management Challenges (05:27) Larvae Behavior and Infestation Indicators (12:25) Crop Rotation and Trap Cropping Strategies (16:33) Non-Chemical Management Strategies (20:39) Future Research Directions (31:42) Key Takeaways for Growers (37:34) Acknowledgments and Resources Zaworski, E. (Host) Varenhorst, A. (Interviewee). S4:E44 (Podcast). Boring Problems?: Managing the Dectes Stem Borer Part 2. 12/24/2025. In I See Dead Plants. Crop Protection Network.   Transcript

Katie LeMair is back on the podcast—and this time, she's joining us as a mom of twins!

In this episode Ed interviews Dr. Adam Varenhorst of South Dakota State University. They discuss Adam's work with an emerging insect problem in soybeans, Sunflowers and other plants the dectes stem borer.   Additional Resources https://academic.oup.com/jee/article/118/5/2338/8177282 Time Stamps   Zaworski, E. (Host) Varenhorst, A. (Interviewee). S4:E43 (Podcast). Boring Problems?: Managing the Dectes Stem Borer Part 1. 12/17/2025. In I See Dead Plants. Crop Protection Network.   Transcript

This is a short-form episode featuring Natalie Sturm, pulled from our recent interview and focused on one of the most important—and often overlooked—drivers of soil health: crop rotations.We're launching these short-form episodes to better serve our audience. Instead of listening to a full 60–90 minute conversation, you can now jump straight into the most valuable insights—practical, research-backed takeaways you can apply immediately.In this segment, Natalie explains why the tillage vs. no-till debate misses the bigger picture. Drawing from her research at the Dakota Lakes Research Farm, she shares how two side-by-side no-till fields—managed with the same equipment and soil type—can perform completely differently based on rotation history alone. The difference shows up not just in yields, but in soil structure, organic matter, and resilience.For the full interview with Natalie, please stream the long-form episode here.Natalie Sturm didn't grow up in agriculture—she's originally from suburban Chicago. Her early concern for climate, biodiversity, and human health led her to Montana State University, where she earned a B.S. in Agroecology through the Sustainable Food and Bioenergy Systems program.She went on to complete her M.S. at South Dakota State University, studying long-term no-till crop rotations at Dakota Lakes Research Farm. Her thesis demonstrated that rotation diversity, small grains, cover crops, and livestock are key to improving soil quality and yields—not just no-till.Natalie is currently pursuing a Ph.D. at Washington State University, where she studies the effects of cropping systems on soil compaction in the Palouse region. In 2025, she will return to Dakota Lakes as its new Research Farm Manager.

Ty Oyen has been named a Beck's Player with Heart due to his dedication to his school, community, and the agriculture industry. Ty has spent his entire life farming. He doesn't see it as a job, but instead as a lifestyle that he will never give up. After football practice, he goes straight to the field. When he's asked about it, he says farming is not work to him and that he enjoys it a lot. Ty is the captain of the football team, a team leader in basketball, and participates in track. He is also part of FFA and FBLA. Ty enjoys the teamwork aspect of these activities, as everyone gets along and works together towards one goal. Ty is involved in several community activities, including with his church. He and his brother are often called on by their pastor if the church requires manual labor. His family also acts as their area's mechanics, so Ty often helps diagnose and fix farm equipment. Ty plans to attend South Dakota State University to study ag business and play football.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guest: Natalie SturmHosts: Dr. Buz Kloot and Dr. Gabe KenneRunning time: 62 mins“We could take a shovel, and shovel up some soil in one field, and then just go across the dirt road, and the soils would look completely different... it kind of blew my mind that the only difference between those two fields was the crop rotation they had been under for the past 20 to 30 years.”—Natalie SturmEpisode Summary:Natalie Sturm is a rising voice in cropping systems and soil health. She joins us to reframe the tillage conversation—not as a binary between conventional and no-till, but as part of a broader system that includes crop rotation, residue management, livestock integration, and long-term soil function. Drawing on her M.S. research at the Dakota Lakes Research Farm, Natalie shares insights about why no-till alone isn't enough and how thoughtful rotation design can drive both soil quality and profitability.We talk about:Why two side-by-side no-till fields can look dramatically differentHow biomass, not just crop diversity, builds better soilsThe drought resilience of long rotationsHow longer rotations can reduce herbicide and pesticide useThe economics of dryland vs. irrigated systemsPractical tips for transitioning into more resilient systems, one step at a timeNatalie's journey from suburban Chicago to the helm of Dakota LakesFeatured Guest Bio:Natalie Sturm didn't grow up in agriculture—she's originally from suburban Chicago. Her passion for climate, biodiversity, and human health led her to Montana State University, where she earned a B.S. in Agroecology. She then completed her M.S. at South Dakota State University studying long-term no-till crop rotations at Dakota Lakes Research Farm. Natalie is currently pursuing a Ph.D. at Washington State University on the effects of cropping systems on soil compaction in the Palouse region. In 2026, she will return to Dakota Lakes as its new research farm manager.

Live auction sale results are pouring in & early returns show a strong market. Jud Seaman of Quality Auction Services & Brennin Jack of the Jack Auction Group recap what's selling along with provide context to surging prices. Finally, bison ranchers have another tool to analyze their animals. Dr. Jeff Martin & Angie Lemminger of South Dakota State University discuss a recently released body condition scoring system for bison that they helped create. 

Lacie Weber was nominated as a Beck's Player with Heart for her dedication and commitment on and off the mat. Lacie participates in football cheer, basketball cheer, and the National Honor Society, is vice president of the student council, and is chapter president of the Howard FFA chapter. Lacie loves being able to push herself as a leader and teammate through these activities. She has learned dedication, responsibility, and time management skills, and has gained a sense of belonging and pride in her school. She enjoys encouraging others, building relationships, and contributing to something bigger than herself. Lacie is involved in several community activities, especially with agriculture and youth leadership. Through FFA and 4-H, she volunteers at livestock shows, mentors younger members in showmanship, and helps with county-wide events. She also assists with community service projects such as Feed-a-Farmer Day, Honoring Heroes Breakfast, Farm Safety Day, and other local outreach efforts. Lacie says that through being involved in her community, she has learned the value of service, teamwork, and giving back to the people who support her. She has been raising and showing sheep and swine since she was 6 years old, and has developed a work ethic, patience, and responsibility while in the barn. It means family, community, and having a deep respect for the animals and land to Lacie. Agriculture has played a huge role in shaping who Lacie is. She has found a lot of opportunities, whether in leadership, education, or advocating for producers and consumers. Lacie plans to attend South Dakota State University and major in pharmacy with a minor in animal health. She wants to become a livestock pharmacist so she can contribute to the agriculture industry through ensuring strong, healthy herds. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Katelyn Gebhart was selected as a Beck's Player with Heart because of her involvement and dedication to her school, sports, and community. Katelyn plays volleyball and participates in trap shooting, saying she loves making close friendships and receiving community support. As captain, she wants to lead by example and show younger members a positive attitude, a hard work ethic, good character, and how to pick teammates up. Katelyn has learned how to trust, encourage, and rely on others, as well as life skills such as perseverance, responsibility, and leadership. In school, Katelyn is involved in the Lemmon EMT Cadet Program, the Academic Olympic team, Close-Up, and Travel Club. She currently serves as vice president of student council, president of the National Honor Society, president of her FFA chapter, and is the senior class vice president. Katelyn is very dedicated to her community, volunteering at multiple organizations, shelters, nursing homes, and youth sports events. She is a member of 4-H, a Junior Beef Ambassador, a representative on the National Youth Leadership Council for the NRECA, the Overall Top Range Hand for the National Society of Range Management for South Dakota, and currently works as a CNA at a local nursing home. From building fences after fires to serving food at banquets, Katelyn has developed a passion for helping others. She has gained the support and respect of her community through her volunteering and by being a good role model for youth. Agriculture has always been a way of life, as she was born and raised on a ranch. Katelyn learned how to work hard and to persevere through tough times. It has also provided her with many valuable opportunities where she gained helpful life skills such as public speaking, dedication, and responsibility. Agriculture is the backbone of her community, and she is proud to be a part of it. Katelyn plans to attend South Dakota State University's nursing program to receive her RN and BSN degree. She wants to pursue a Family Nurse Practitioner degree and work in a rural clinic while continuing to work on the ranch with her family.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's The Ranch It Up Radio Show! Join Jeff Tigger Erhardt, Rebecca Wanner AKA BEC and their crew as they bring a special tribute to cattle industry icon Troy Thomas.  Plus how to acquire Thomas Ranch genetics, the latest news, market updates, production sales and even your chance at winning some ranch it up gear on this all-new episode of The Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. Season 5, EPISODE 264 Cally Thomas Kindred Shares The Story Of Troy Thomas   Troy B. Thomas, 62, of Onida, South Dakota, passed away on August 19, 2025. Born December 13, 1962, in Brookings, S.D., Troy was raised in a ranching family and developed a lifelong passion for cattle. He attended South Dakota State University before returning to his family's fourth-generation Thomas Ranch, where he devoted his life to raising registered Angus, Simmental, Red Angus, and Charolais cattle. Throughout his career, Troy amassed significant acclaim in the Western and cattle show world. He won three American Royal titles, was named Charolais Herdsman of the Year, and judged major cattle shows across North America, including in Mexico and Canada. Troy married VeaBea Bourk in 1985. They shared two daughters, Taylor and Cally; sadly, Taylor predeceased him. He is survived by his wife VeaBea, daughter Cally (and her husband Clint Kindred), grandchildren Tee and Tyler, his parents Harry and Kay Thomas, his sister Tracy, and a large extended family. Troy Thomas was deeply respected in the ranching and rodeo communities—not just for his professional achievements, but for his mentorship, character, and passion for Western life. Thomas Ranch Offers Angus & Charolais Genetics For Sale A Massive Mature Dispersal & Cow Reduction Sale From Thomas Ranch On December 10 - 11, 2025, Thomas Ranch is hosting their major event: “ A Lifetime Of Production.” Over 300 Head of Angus & Charolais Genetics will sell 160 Spring Calving Mature Cows (125 Angus & 35 Charolais) 75 Bred Heifers (Angus & Charolais) 25 Fall Heifer Calf Pairs (Angus) 60 A.I. Commercial Heifers (Angus) Charolais Specific Lots including yearling bulls, open heifers, & fall pairs Specific Frozen Genetics including embryos & semen Featured Experts in the Cattle Industry Cally Thomas Kindred – Thomas Ranch https://thomasranchcattle.com/ Follow on Facebook: @ThomasRanchSD Kirk Donsbach – Financial Analyst at StoneX https://www.stonex.com/ Follow on Facebook: @StoneXGroupInc Shaye Wanner – Host of Casual Cattle Conversation https://www.casualcattleconversations.com/ Follow on Facebook: @cattleconvos Contact Us with Questions or Concerns Have questions or feedback? Feel free to reach out via: Call/Text: 707-RANCH20 or 707-726-2420 Email: RanchItUpShow@gmail.com Follow us: Facebook/Instagram: @RanchItUpShow YouTube: Subscribe to Ranch It Up Channel: https://www.youtube.com/c/RanchItUp Catch all episodes of the Ranch It Up Podcast available on all major podcasting platforms. Discover the Heart of Rural America with Tigger & BEC Ranching, farming, and the Western lifestyle are at the heart of everything we do. Tigger & BEC bring you exclusive insights from the world of working ranches, cattle farming, and sustainable beef production. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner (BEC) and their mission to promote the Western way of life at Tigger and BEC. https://tiggerandbec.com/ Industry References, Partners and Resources For additional information on industry trends, products, and services, check out these trusted resources: Allied Genetic Resources: https://alliedgeneticresources.com/ American Gelbvieh Association: https://gelbvieh.org/ Axiota Animal Health: https://axiota.com/multimin-campaign-landing-page/ Imogene Ingredients: https://www.imogeneingredients.com/ Jorgensen Land & Cattle: https://jorgensenfarms.com/#/?ranchchannel=view Medora Boot: https://medoraboot.com/ RFD-TV: https://www.rfdtv.com/ Rural Radio Network: https://www.ruralradio147.com/ Superior Livestock Auctions: https://superiorlivestock.com/ Transova Genetics: https://transova.com/ Westway Feed Products: https://westwayfeed.com/ Wrangler: https://www.wrangler.com/ Wulf Cattle: https://www.wulfcattle.com/  

About Patrick Schinzel:Patrick Schinzel is the Chief Operations Officer at Strive Pharmacy, where he has been instrumental in driving operational excellence and patient-focused innovation since 2023. With over two decades of experience in pharmacy leadership, Patrick brings a deep understanding of both clinical care and business strategy. Before stepping into his current executive role, he served as a pharmacist at Strive Pharmacy and Walgreens, where he spent nearly 20 years ensuring top-quality patient care and operational efficiency. Beyond pharmacy, Patrick has also demonstrated entrepreneurial drive as the long-time owner of Potential Home Buyers LLC, a real estate venture he has led since 2008. He earned his PharmD and bachelor's in pharmaceutical sciences from South Dakota State University, following his studies at the University of Nebraska–Lincoln and Clarke Community. Based in Mesa, Arizona, Patrick combines his expertise in healthcare and business to advance Strive Pharmacy's mission of delivering accessible, personalized, and high-quality pharmaceutical care.Things You'll Learn:Usage analytics revealed five consistently effective testosterone formulations from 370 variations, enabling faster fulfillment, lower prices, and maintained clinical autonomy.A thoughtful cash-pay strategy can enhance affordability today, even as broader reimbursement for underserved populations remains a significant industry challenge.Proactive potency testing on sterile lines (including GLP-1s) goes beyond basic safety to verify therapeutic effectiveness.“Preferred” formulations can coexist with precision medicine, extracting bulk efficiencies without eliminating personalization.The next leap is software that coordinates interdepartmental nuance, paving the way for robotics to deliver true “lot size of one” at scale.Resources:Connect with and follow Patrick Schinzel on LinkedIn.Follow Clinical Architecture on LinkedIn and visit their website. Email Patrick here.

People in the central part of South Dakota can earn an Associate Degree in Agricultural Science thanks to a collaboration between South Dakota State University in Brookings and the Capital City Campus in Pierre. In this episode of Ag In-depth, Capital City Campus Executive Director Laurie Gill sat down with DRG Media Group News and Farm Director Jody Heemstra to talk more about the 60-credit-hour program approved by the state Board of Regents in May 2024.

This week's Summit League Segment highlights the South Dakota State University and includes an interview with SDSU senior Cody Larson. Plus Kwik Star Peak Performers of the Week, news from around The Summit League, and more.

Ted Seifried of Zaner Ag Hedge hosts this afternoon's program – a College Roadshow visit with South Dakota State University. Matthew Elliott, Associate Professor and Extension Agribusiness SpecialistNess School of Management and Economics at SDSU, talks about the university and also shares perspective on the grain markets.See omnystudio.com/listener for privacy information.

Clinton Griffiths hosts AgDay: AgDay is on the road at South Dakota State University for the College Roadshow! See what the Jackrabbits are doing when it comes to new wheat varieties, producing even tastier dairy products, and getting more people involved in caring for animals!See omnystudio.com/listener for privacy information.

A new Ag Economist's Monthly Monitor has been completed and Jacquie Holland, economist with the American Soybean Association, joins us to review the results. College Roadshow is at South Dakota State University this week and Londa Nwadike, David A Thompson Endowed Department Head/Professor, talks about SDSU's ag school, especially the dairy program. And Zoetis has sponsored an important message for the pork industry concerning PRRS.See omnystudio.com/listener for privacy information.

Ever thought about using Jeremy Clarkson to teach agriculture? This episode discusses fascinating research on how the TV series "Clarkson's Farm" impacted undergraduate students! Erica Summerfield, South Dakota State University, reveals how showing just two episodes sparked rich dialogue and boosted understanding of food systems, farming challenges, and rural life, even among students new to agriculture. Discover how popular media can be a powerful tool for your ag classroom to bridge knowledge gaps and make complex topics accessible and relatable for diverse learners.   Journal Article: https://jae-online.org/index.php/jae/article/view/2608

HOSTS: Miranda Reiman and Mark McCully GUESTS: Mick and Ross VarilekVarilek Angus Ranch was Angus when Angus wasn't the norm.  After a rough dehorning experience, Elvern Varilek turned to the breed in the 1940s, and the family has never looked back. Mick Varilek returned to the ranch after graduating from South Dakota State University, with his new bride, Lynn, and they raised three children alongside the Angus cattle. Now their son Ross and his family have done the same. They are gearing up to host their 74th annual Angus production sale this spring, but for all the heritage their southeast South Dakota ranch holds, it's also a place of innovation. The Varileks have embraced new technologies like DNA testing, ultrasound, and video sales to improve their herd and reach more customers. Listen to this episode to find out why they do what they do, how their involvement in the local rodeo scene has helped shape their business and their thoughts on the future.GUESTS:Mick Varilek is a lifelong Angus breeder and rancher from Geddes, S.D. Varilek Angus consists of 500 registered Angus females, 4,000 acres of native pasture and 1,000 acres of grass hay, irrigated alfalfa and cropland. The ranch markets 175 registered Angus bulls and 30 registered females to commercial and seedstock producers each February. His son Ross returned after graduating from South Dakota State University, and he and his wife are raising their family on the ranch. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

We've heard it, and you probably have too: “People don't want to move to rural communities.” Or, “Talented people don't want to live in small towns.”  Well, we're happy to say we know that's not true, and so does Alissa Henriksen. This episode is all about attracting talent to our small towns, how not to write people off, and why sometimes it's good for a business to run on vibes.  About Alissa: Alissa Henriksen is the co-founder and co-president at Grey Search + Strategy, where she leads the community-centric team culture and drives revenue goals for the company centered on personal relationships with clients, partners and prospects. With over 20 years in executive search and recruitment, Alissa guides Grey in serving hundreds of clients, 20+ strategic partners and 50+ community organizations, contributing over 1,000 hours of service annually in the Midwest market.  After working for a large recruiting firm, Alissa founded Grey Search + Strategy with her husband in 2008 and never looked back. Her collaborative leadership fosters innovation and drive while her expertise drives measurable results and a memorable client experience. The company consistently ranks on the Minneapolis/St. Paul Business Journal Twin Cities Top 25 Search Firms list. It was named one of American's Top Small Businesses by the U.S. Chamber of Commerce for economic and community impact in 2023. In 2024, the company was honored with Twin Cities Business Reader's Choice in Executive Recruiting, Star Tribune Best of MN awards, and inclusion on the Inc. 5000 and Inc. Regionals Midwest lists.  Currently, Alissa serves on the board for TeamWomen and its executive committee. She was named to Minneapolis/St. Paul Business Journal 40 Under 40 list in 2019 and inducted into The Reading Center's Hall of Fame in 2021. In 2024, Alissa was named a Woman of the Year by Enterprising Women magazine and won the Empowering Women award from Finance & Commerce magazine. She is also a two-time recipient of the Twin Cities Business Notables in Executive Recruiting honor in 2024 and 2025.  A graduate of South Dakota State University, Alissa played volleyball on a full scholarship. She was a double major in Business Economics and Spanish. Outside of work, Alissa mentors young entrepreneurs and enjoys spending time with her family outdoors – especially on one of Minnesota's 10,000 lakes – and traveling to new places together.  Alissa is dedicated to driving success for women leaders and the broader community. She welcomes opportunities to connect with like-minded, professional women in the Twin Cities.  In this episode, we cover: Why the myth that “talented people don't want to move to small towns” is false The role of community “vibe” and culture in attracting talent Top workforce trends small towns can leverage, from flexibility to workplace environment How authentic leadership helps retain and inspire people The opportunities and limitations of AI in recruiting Links + Resources Mentioned: Grey Search Website:https://grey-search.com/ Grey Search LinkedIn: https://www.linkedin.com/company/greysearch Sponsor Spotlight: Brodie Mueller and The Market on the Plaza In small towns, coffee is more than caffeine. It's community! Market on the Plaza roasts beans locally in Aberdeen, in small batches for the freshest, richest cup to start your day or for an afternoon pick-me-up. Stop in to grab a bag for home or linger over a cup with neighbors. Proudly local, always welcoming. This week's Small-Town Shout-Out is: Plankinton, SD! Our friend Carl asked us to shout out his small community because of their small businesses. We know that small businesses are the heartbeat of small towns, and we're so glad to celebrate when small businesses are flourishing. Way to go, Plankinton! We Want to Hear From You! Some of the best parts about radio shows and podcasts are listener call-ins, so we've decided to make those a part of the Growing Small Towns Podcast. We really, really want to hear from you! We're have two “participation dance” elements of the show: “Small town humblebrags”: Call in and tell us about something amazing you did in your small town so we can celebrate with you. No win is too small—we want to hear it all, and we will be excessively enthusiastic about whatever it is! You can call in for your friends, too, because giving shout-outs is one of our favorite things.  “Solving Your Small-Town People Challenges”: Have a tough issue in your community? We want to help. Call in and tell us about your problem, and we'll solve it on an episode of the podcast. Want to remain anonymous? Totally cool, we can be all secretive and stuff. We're suave like that.  If you've got a humblebrag or a tricky people problem, call 701-203-3337 and leave a message with the deets. We really can't wait to hear from you!  Get In Touch Have an idea for a future episode/guest, have feedback or a question, or just want to chat? Email us at hello@growingsmalltowns.org Subscribe + Review Thanks for tuning into this week's episode of The Growing Small Towns Show! If the information in our conversations and interviews has helped you in your small town, head out to Apple Podcasts, Stitcher, or Spotify, subscribe to the show, and leave us an honest review. Your reviews and feedback will not only help us continue to deliver relevant, helpful content, but it will also help us reach even more small-town trailblazers just like you!

Standard Based Grading!References Iamarino, D. L. (2014). A critical evaluation of modern grading practices. Current Issues in Education, 17(2), 1‑13.Larsen, A. (2023). Investigating the potential benefits of Standards-Based Grading vs letter grading. Journal on Nursing & Instruction, 12(1).Marsh, V. L., et al. (2023). Standards-Based Grading: History, practices, benefits, challenges, and next steps. Journal of the Scholarship of Teaching and Learning, 22(2), 67‑77.Morris, S. R., Parra‑Martinez, A., Wai, J., & Maranto, R. (2024). Administrators' perceptions of Standards-Based Grading practices. EdWorkingPaper: 24‑917. Annenberg Institute at Brown University.Townsley, M. (2020). What works for schools implementing Standards-Based Grading. Educational Considerations, 46(1).Tripp, M. (2018). Effects of Standards-Based Grading on students in high school agricultural education (Master's thesis). South Dakota State University.

Dr. Clifford Hall is a professor in the dairy and food science department at South Dakota State University. He also oversees research on pulse quality and utilization of pulses in food systems. Over the years, Dr. Hall has mentored several students completing research on peas, lentils, and chickpeas. These projects range from including pulses in extruded snacks to using aquafaba as an egg replacer to looking at the functional properties of pulse flours and other pulse fortified products. Dr. Hall has also overseen the annual U.S. Pulse Quality Survey since 2014. He shares how this information is used by the industry, what trends he is seeing in food applications for pulse crops, and where pulses fit into the nutrient density conversation.“  If you are someone that looks at I want to sell the flour, I'm likely going to go to the functionality test, the water absorption index that tells you how much water the pulse can absorb. And that would be important if you want to make, say a gluten-free cookie or you want to put it in a wheat bread. So I think those are really kind of the ones that a lot of times the most interest is in the protein and then some of these functional properties.” - Dr Cliff HallThis Week on Growing Pulse Crops:Meet Dr. Clifford Hall, a professor in the dairy and food science department at South Dakota State UniversityDiscover possible new applications for pulse crops as a food additive and the benefits they offer processors Explore the data illustrated in the annual U.S. Pulse Quality Survey and how this information can be used in the pulse crop industryGrowing Pulse Crops is produced by Dr. Audrey Kalil and hosted by Tim Hammerich of the Future of Agriculture Podcast.

In this episode of The Crop Science Podcast Show, Sara Bauder, SDSU Extension Forage Field Specialist, talks about her work developing forage programs across South Dakota. She breaks down what makes regional forage systems unique, how growers can better manage crops during dry years, and why building strong networks matters. You'll also hear how the Northern Plains Forage Association is helping connect and support producers. Tune in now on all major platforms!"Forages often get pushed aside in row crop rotations, yet they play a key role in covering soil and enhancing system resilience."Meet the guest: Sara Bauder serves as the Extension Forage Field Specialist at South Dakota State University. With a background in agronomy and a Master's in Plant Science, her work emphasizes forage management, grower education, and inter-state collaboration across the Northern Plains.Liked this one? Don't stop now — Here's what we think you'll love!What you will learn:(00:00) Highlight(01:16) Introduction(04:51) Forage programs(07:43) Regional forages(11:46) Northern Plains Forage Association(16:08) Networking opportunities(23:56) Drought management tips(28:16) Final three questionsThe Crop Science Podcast Show is trusted and supported by innovative companies like:- KWS

In this episode of the Rooted Agritourism Podcast, host Dr. Liz Fiedler Mergen speaks with her father, JT Weber, about their experiences in value-added agriculture and the beef industry. They discuss the evolution of their family business, from dairy farming to focusing on elite genetics in Angus and Sim Angus cattle. JT shares insights on the intricacies of raising club calves for show, the importance of muscle, skeletal width, and other attributes in cattle, and his journey from South Dakota State University to becoming a successful cattle buyer and auctioneer. They also touch on topics such as the impact of drought on cattle supply, the controversy around grass-fed versus grain-fed beef, and the vital role of family support in achieving their business goals. The episode provides a deep dive into rural entrepreneurship and agritourism, emphasizing direct-to-consumer sales and adding value to agricultural products.00:00 Introduction to Rotted Agritourism00:19 Meet the Special Guest: My Dad01:28 Dad's Journey in Agriculture03:48 The Beef Industry and Club Calf Business08:40 The Evolution of Our Business17:15 Connecting with Ranchers and Seed Stock19:34 Understanding the Beef Industry: Ranchers vs. Feeders20:15 The Process of Finishing Cattle22:06 The Debate on Grass-Fed vs. Grain-Fed Beef24:39 Pricing and Market Trends in the Beef Industry27:12 Challenges and Opportunities in Cattle Ranching28:54 Order Buying and Building Customer Relationships31:18 Rapid Fire Round: Insights and Personal Reflections34:25 Conclusion and AcknowledgementsPodcast Website: https://www.sunnymarymeadowcoaching.com/rootedagritourismPodcast Instagram: https://www.instagram.com/rootedagritourism/Business Coaching: https://www.sunnymarymeadowcoaching.com/Farm Website: www.sunnymarymeadow.comFarmerstoFlorists: https://www.farmerstoflorists.com/Farm Instagram: https://www.instagram.com/sunnymarymeadow/Podcast Facebook group: https://www.facebook.com/groups/888196709178852

Guests: Dr. José Santos, University of Florida; Dr. Jeff Firkins, The Ohio State University; Dr. Bill Weiss, Professor Emeritus, The Ohio State University; Dr. Jimena Laporta, University of Wisconsin; Dr. Jim Aldrich, CSA Animal Nutrition; Dr. Tom Overton, Cornell University; Dr. Mark Hanigan, Virginia Tech University; Martin Bengtsson, Balchem; Dr. Barry Bradford, Michigan State University; Dr. Turner Swartz, South Dakota State University; Dr. Adam Lock, Michigan State University; Dr. Goeff Dahl, University of FloridaBalchem's Bourbon & Brainiacs event took place at the Frazier History Museum during the 2025 ADSA annual meetings in Louisville, Kentucky. This bonus episode features a rotating slate of guests throughout the entirety of the episode. The episode begins with guests talking about how many ADSA meetings they've attended and some of their favorite locations. Quebec City travel nightmares, side trips to the Grand Canyon, and university host sites with dorms featuring no air conditioning were highlighted. (0:08)The group talks about the impact scientific meetings have on graduate students and how important the social and networking aspects are in the development of students' careers. (9:44)Formative moments in your career can be forged at ADSA meetings. Learning to step back and talk about the big picture of your work can be pivotal. Other panelists share their experiences in making the final decision on where to attend graduate school based on their experiences at ADSA meetings. (19:48)Martin Bengtsson, Balchem's Executive Vice President,  CFO and Animal Nutrition and Health General Manager joins the panel. He talks about his background and Balchem's investment in animal nutrition research. He asks the panel what they'd like to see a company like Balchem do more of to have a bigger impact and be more helpful to the industry. (22:49)A new wave of guests arrive. Topics include coaching quiz bowl and dairy challenge teams, softball games, rooftop lawn bowling and how one can go from being an up-and-comer to being one of the big names at ADSA to being a retiree. (36:24)Panelists share some of the events at this year's ADSA meeting they're excited to attend, including a symposium about feed additives for methane inhibition in conjunction with the Journal of Dairy Science and an applied nutrition series geared toward field nutritionists. (42:06)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Learn how a farmer changed from cotton to sheep to be profitable, share red meat health insights, plus outdoor college programs can earn you college credits, upcoming events & News! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News!   NEWS TOPICS: Farming, Outdoors, College, Red Meat, & Upcoming Events Hang on tight - Lots of news and topics covered here... let's ride! Upcoming Events: Rodeo, Horse Sale, Pheasant Hunt Devils Lake Shoot Out Rodeo When: September 5 - 7, 2025 Where: Devils Lake, North Dakota at the Western State Bank Event Center (7823 Hwy 19, Devils Lake, ND). Watch: Saturday night and Sunday afternoon performances will air on https://www.bek.tv/ Stock Contractor & Producer: Abrahamson Rodeo Company PRCA Announcer: Jeff 'Tigger' Erhardt PRCA Music Director: Rebecca Wanner Froelich Legacy Quarter Horses Sale Selling: Blue Roan & Grullo Quarter Horse Fillies & Colts Offering: 2025 Weanlings with Superior Bloodlines, Disposition and Confirmation. Full Details available Here. When: September 20, 2025 Where: Froelich Ranch near Selfridge, North Dakota How To Buy: Bid Live In-person or Online Bidding with DV Auction. Full Details & Catalog Request: https://ranchchannel.com/froelich-legacy-quarter-horses/ Cattlemen's Week Pheasant Hunt by Jorgensen Land & Cattle When: November 20-23, 2025 Where: Ideal, South Dakota Location: Lazy J Grand Lodge at Jorgensen Land & Cattle Information & Contact HERE. Texas Farmer Ditches Cotton for Sheep, Finds Success Grazing on Solar Farms In a dusty field in Texas, Chad Raines is living a new reality — as a shepherd. After four generations of cotton farming, Raines faced years of bad harvests and rising debt, forcing him to rethink his future and to think outside the box. That led him to a growing trend called solar grazing, where farmers rent out sheep to keep vegetation in check at solar farms. Raines now works with Enel North America, helping manage one of the largest solar farms in the U.S., near Waco. The sheep are the perfect lawn mowers, working in all conditions, day or night, even when it's muddy or rainy. While small farms across the country struggle—40% operated at a loss last year—Raines has found success. By grazing 6,000 sheep across 20,000 acres, he turned a profit of nearly $300,000, compared to a loss of $200,000 had he stuck with cotton. It's a profitable venture that also supports his family's future, as his sons are set to join the business. From struggling farmer to thriving shepherd, Raines is a prime example of adapting to change in the world of agriculture. Reference: https://www.cbsnews.com/news/solar-farm-texas-sheep-grazing-farming/ New Study Says Red Meat Can Support Mental and Gut Health — In the Right Diet A new study out of South Dakota State University suggests red meat should not be getting a bad rap — at least when it's part of a high-quality diet. Researchers looked at data from nearly 5,000 adults in the American Gut Project and found that people who ate lean red meat within a healthy eating plan had better levels of nutrients that support brain health — things like choline, selenium, vitamin B12, and zinc. They also had greater gut microbial diversity, which is linked to overall well-being. Samitinjaya Dhakal, the lead researcher, says the takeaway isn't to cut out red meat entirely, but to focus on balanced, high-quality diets where lean meat can play a positive role. The study was supported by the National Cattlemen's Beef Association and could help reshape how we think about red meat in healthy eating. University & Colleges Offer Outdoors Courses  Penn State's Aurora Outdoor Orientation Program offers a unique nature experience plus the opportunity to earn 3 General Health & Wellness Credits as a bonus!   Personal Review: Gregory Clarke, Pennsylvania Hear how this parent of a college freshman took part in the program August 2025 in order to get ready for freshman year, have one more outdoors experience, and make new friends! Check out: https://hhd.psu.edu/rptm/aurora Red Lobster - New! Mariner's Seafood Boil In an attempt to bring you back, Red Lobster has added Seafood Boils to the menu! The new Mariner's Seafood Boil offers a Maine lobster tail, a dozen shrimp, snow crab legs, corn and red potatoes. Served in a hot shake-and-serve bag with your choice of flavor. Flavors include Roasted Garlic Butter, Cajun Butter or Old Bay & Parmesan, and YES you can mix or match those flavors plus there's the option to add Extra Spice! Wanting that infamous Cajun Sausage? You're in luck, it can be added. There are various price points depending on location and if feeding for one to the whole family. Just so you know - Red Lobster is not a sponsor, with us living in an area with few if any options for Seafood Boils had me excited to share the news… and am hoping that Tigger gets the hint that I've got a hankering for a shake the bag kinda dive in, get messy meal! OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff 'Tigger' Erhardt & Rebecca 'BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

R1 certification for a university's research program is like Division 1 status for its athletic department. South Dakota State University is pursuing the designation.

In this Meatspad episode, Dr. Amanda Blair from South Dakota State University shares insights on the U.S. bison industry. We discuss bison metabolism, meat quality, tenderness, sarcomeres, and protein differences. She also explains the unique flavor profile and how grass finishing influences the final product.

Today's episode features a powerful conversation with two standout leaders in sport and performance—Melissa Hager and Brock Thompson. Melissa is one of the only women in Minnesota coaching boys high school basketball and brings a wealth of insight on leadership, resilience, and building trust with athletes. Brock is the Head Women's Soccer Coach at South Dakota State University and a seasoned leader with over 25 years in college athletics. Both are certified Mentally Strong Coaches and bring real-world perspective on what it takes to develop confident athletes and teams. Together, we discuss: Why confidence is the most fragile and most essential performance skill How to help athletes recover after a setback or tough feedback The different ways confidence shows up in male and female athletes What mentally strong coaching really looks like—and how to model it Why relationships are foundational to performance and growth We'll also share a sneak peek into our upcoming free webinar on June 10—Building Confidence for Athletes and Coaches—and the exciting launch of the Mentally Strong Academy for Athletic Coaches, starting June 19. To register for the webinar or learn more about both opportunities, visit mentallystronginstitute.com. If you're listening after June 10, head to confidenceforathletes.com to catch the replay. REGISTER FOR THE WEBINAR LEARN MORE ABOUT THE COACHES ACADEMY